Baked Halibut

Ingredients

• a piece of halibut weighing about four pounds
• about a third of an inch of boiling water
• two table-spoonfuls of salt
• pepper
• flour
• a bay leaf
• a sprig of parsley
• half an onion
• two slices of carrot
• a clove of garlic

Method

1. 1

   Prepare halibut and place in a pan with boiling water.

2. 2

   Score the fish and insert strips of salt pork.

3. 3

   Dredge with salt, pepper, and flour.

4. 4

   Bake in a hot oven for one hour, basting every quarter hour.

5. 5

   For the last basting, use melted butter and flour for a rich crust.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 92. The excerpt below is the record exactly as published.

Baked Halibut. Use a piece of halibut weighing about four pounds. Into a shallow pan put about a third of an inch of boil- ing water, and lay the fish in it, black-skin side down. In about two minutes, remove from the water, and scrape off all the black part of the skin; then wash quickly in cold water. Place a tin sheet in a dripping- pan, and lay the fish upon it. Score the fish about half an inch deep, and put long, narrow strips of salt pork into each cut. Dredge well with salt, pepper, and flour. Cover the bottom of the pan with boiling water, and 182 MISS PARLOA'S KITCHEN COMPANION. bake the fish in a very hot oven for one hour. Baste every quarter of an hour with the gravy in the pan and with salt, pepper, and flour ; but the last time omit the gravy, and use two table-spoonfuls of melted butter and a considerable quantity of flour. This will insure a rich crust. If you wish a high flavor, put a bay leaf, a sprig of parsley, half an onion, and two slices of carrot into the dripping-pan before you begin the cooking. A clove of garlic

Cook this with the app: pantry check, scaling, and the assistant.